POULTRY KEEPING.

Auckland Star, Volume LXIX, Issue 5, 7 January 1938, Page 14

POULTRY KEEPING.

INFECTIOUS CATARRH. SYMPTOMS AND TREATMENT. (By ORPINGTON.) Catarrh of poultry is a highly infectious disease, beinjr readily transmitted from one fowl to another, and, so far as is known, affects fowls only. The disease has been present for some years, but until recently has been grouped with fowl pox and green feed deficiency diseases under the collective term roup. Firstly fowl pox and then green feed deficiency diseases were recognised as distinct diseases, but it was not until 1!»33 that the form of disease which has been known as nasal catarrh was proved to be definitely infectious. Of a flock of 700 birds 1">0 were lost by this disease on one poultry plant. The farm had been in existence for only two years on virgin soil, and the stock was from day-old chicks. Within 17 days from the'time the first sign o| the disease was noticed ■ 150 had diedT 150 recovered, and 300 were sick still. Fowls of all ages were affected. The main loss in most cases, however, is loss of egg production, which is always very marked. Where young stock become affected a distinct setback to their growth is experienced. Thus it will be seen that the losses from this disease result not only from the number of fowls which die, but also from the decreased production and the retarded development of infected youn« stock. The disease is transmitted early. Susceptible fowls are readily infected with the disease by contact. Many of the infected fowls cough and sneeze a great deal, and as the expelled mucous exudate is highly infective the disease spreads rapidly from bird to bird and pen to pen, particularly where there are only wire netting divisions. Food and water are also readily contaminated with tlie copious discharges of infected stock. The soil and litter also become contaminated with the copious discharges, and the boots of persons attending the fowls assist in spreading the infection. Highly Infectious. The condition has been proved to ho highly infectious and distinct from fowl pox, but the ajrent responsible for the disease has not been separated. In experimental transmissions the shortest period between infection and the first symptoms lias been three days. « Seven days and in some cases somewhat longer periods have elapsed before symptoms have been manifest. The first symptom is that the fowl is "off colour," dull and listless, and unwilling to come to the food. This is usually i rapidly followed by diarrhoea and a . sudden falling off of egg production. A ' watery discharge is noticeable from the | nasal passage, and this rapidly thickens i and the nasal cavity and sinuses be- ' comes blocked with thick cheesv material. The eyes become inflamed and • the watery exudate becomes thick and frothy, the eyelids glue together, and the sight of the affected eye is frequently \ lost. At the same time ulcerated areas , develop in the mouth and entrance of 1 the windpipe. As a result of the dis- , chages poured forth a great deal of ; coughing and sneezing often occurs in • an endeavour "to clear the passage. Due ® to the blockage of the nasal cavity the 3 fowl breathes through tlie mouth in a "gaping" manner, and the entrance of the windpipe becomes partly blocked, causing great difficulty in "breathing, and dea,th may occur from suffocation. These symptoms are seen in severe cases; however, in many cases tlie coursc of the disease is less acute, and £ the losses resulting from the deaths of L _ affected fowls may be negligible. Round worm infection, red mites, or an accomti panving outbreak of fowl pox appears e to increase the severity of the disease, e The source of infection is not always '• clear. In some cases the disease has folM lowed the introduction of affected stock. e | At other times the complaint occurs on a property to which fowls have not been introduced for a considerable time. In y such cases infection may have come from 8 surroundings or from "oirriers" amongst e the stock. It may be that free flvTng birds, sorrows, starlings, etc., may carry it, but of this there is no definite information. !• Prevention and Treatment. In prevention and- treatment as the ;• i complaint lias been proved highlv infecj tious, the principles of isolation and , sanitation should be observed as closelv ■| as is practicable when an outbreak I occurs. While there is no specific pre- !, j \ entn e, tlie provision of good housing and feeding with access to sunlight will | do much to keep the disease in check [" j and minimise losses. Newly-purchased ' I should bo isolated for some time I. j before being introduced to tlie flock, and i- even then should be mixed onlv with a few birds. Correct management to reduce worm infeciton, licp and mites will •, also . reduce the loss from the disease. |- Individual treatment of affected stock • is not a very successful or profitable pror. cedure. _ Until such time as tlie a^encv responsible for the disease is discovered I' little can be done in prevention. ; : l ANSWERS TO CORRESPONDENTS. MRS E.M (Parakail.— See answer to Fowl I. ln 0I ' th ;;.°. tp > lu tllis column on November m „i- i ler , P w "" 1 ' 1 l,e no need to get black fowls simply to avoid confusion, various types of leg bands can tie ootained which would prevent any possibility of friction, .Should the two flocks become mixed. Any reputable breeder in or about Auckland would supplv vou with pullets. * AMATKI'R (Sandringliami. — Excellent renults are obtained from the dry mash e system of feeding both layers and grows ing pullets. Whether or not it is better y than tlie wet mash is rather a controi- ersial point. Many expert breeders. '■ however, highly lecommcnd it. Dry mash is best fe<l from hoppers to which the birds have access for about an hour *■' morning and evening. Try feeding the r grain ration at noon and include a little maize. The following mixture should give good results: ."5 parts wlieatmeal. :! ;• parts ground oats. parts meat meal. 4 parts bran, 2 parts clover meal. 2 parts pen meal and about L'ox salt to every :;01l> of inasli. The ingredients may be mixed in any quantity and stored until needed.